Chocolate Coconut Slice
Indulge in the irresistible combination of rich chocolate and tropical coconut with this no-bake Chocolate Coconut Slice recipe. Perfectly textured, this treat features a crunchy base made from crushed digestive biscuits and sweetened desiccated coconut, all bound together by a luscious cocoa-butter mixture. Topped with a decadent layer of silky dark chocolate ganache and a sprinkle of extra coconut for added flair, these slices are easy to prepare and require just 15 minutes of hands-on time. Ideal for parties, afternoon snacks, or a simple dessert, this recipe is as convenient as it is delicious. Refrigerated until firm, these no-bake bites promise a delightful melt-in-your-mouth experience while being completely hassle-free. Whether served chilled or at room temperature, your guests will be asking for seconds!
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Ingredients
- 150 g unsalted butter
- 100 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 tsp vanilla extract
- 75 g desiccated coconut
- 250 g crushed digestive biscuits (or graham crackers)
- 200 g dark chocolate
- 50 ml heavy cream
- 15 g additional desiccated coconut for topping (optional)
Directions
Step 1
Line a 20cm x 20cm (8-inch x 8-inch) square baking pan with parchment paper, allowing the edges to hang over for easy removal.
Step 2
In a medium saucepan over low heat, melt the butter. Once melted, stir in the granulated sugar and cocoa powder until smooth and well combined.
Step 3
Remove the saucepan from the heat and stir in the vanilla extract.
Step 4
Add the desiccated coconut and crushed digestive biscuits to the saucepan. Mix until all ingredients are evenly coated with the chocolate mixture.
Step 5
Press the mixture firmly and evenly into the prepared baking pan, creating a compact base. Use the back of a spoon or a spatula to smooth the surface.
Step 6
In a heatproof bowl, melt the dark chocolate and heavy cream together using a double boiler or in short bursts in the microwave, stirring frequently until smooth and glossy.
Step 7
Pour the melted chocolate mixture over the biscuit base, spreading evenly to cover the entire surface.
Step 8
Sprinkle additional desiccated coconut on top, if desired, for extra texture and decoration.
Step 9
Refrigerate the slice for at least 2 hours, or until the chocolate is set and the slice is firm.
Step 10
Once set, use the parchment paper to lift the slice out of the pan. Cut into 16 squares or rectangles using a sharp knife, cleaning the knife between cuts for a clean finish.
Step 11
Store the slices in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (874.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4608.0 |
| Total Fat 318.7g | 0% |
| Saturated Fat 194.1g | 0% |
| Cholesterol 396.3mg | 0% |
| Sodium 1356.4mg | 0% |
| Total Carbohydrate 442.6g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 265.9g | |
| Protein 44.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 342.2mg | 0% |
| Iron 37.1mg | 0% |
| Potassium 2770.3mg | 0% |
Source of Calories